LEMON POPPY SEED BUNDT CAKE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the lemon poppy seed Bundt cake: Preheat the oven 350 degrees F. Butter and flour a Bundt pan.
- Whisk together the poppy seeds, lemon zest and juice, limoncello and eggs in a bowl until combined.
- In a stand mixer fitted with the paddle attachment, add the flour, granulated sugar, baking powder, salt and baking soda and mix to combine. With the mixer on low speed, slowly add the 2 1/4 sticks butter 1 tablespoon at a time, mixing until a pea-sized crumble texture is achieved. Increase the speed to medium and slowly stream in the egg mixture and beat until combined. Increase the speed to medium-high and beat until light and fluffy, about 2 minutes. Pour into the prepared Bundt pan and smooth out the top.
- Bake until a cake tester comes out clean, about 40 minutes. Let cool for 30 minutes, then turn out onto a cake pedestal.
- For the strawberry-vanilla glaze: Whisk together the confectioners' sugar, strawberry jelly, vanilla and lemon zest and juice in a medium bowl until smooth. Pour over the cooled cake and top with the sprinkles.
POPPY SEED CAKE III
A moist pound cake. Can be baked in tube, Bundt, or 2 loaf pans.
Provided by Anne Fikaris
Categories Desserts Cakes Pound Cake Recipes
Time 2h30m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
- In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 419.8 calories, Carbohydrate 52.6 g, Cholesterol 61.6 mg, Fat 20.7 g, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, Sodium 180.1 mg, Sugar 32 g
POPPY SEED POUND CAKE
We've dressed up our Classic Pound Cake recipe with poppy seeds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 cakes
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold poppy seeds into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
- Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
LEMON POPPY SEED CAKE
Provided by Ina Garten
Categories dessert
Time 3h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
- Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
- Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
- Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
- For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.
ORANGE POPPY BUNDT CAKE
A bundt is the perfect cake to make when you want a beautiful show-stopper without the fuss of frosting. It emerges from its namesake pan looking gorgeous every time, and a simple glaze makes the cake even more mouth-watering.
Provided by Samantha Seneviratne
Categories dessert
Time 2h10m
Yield 10 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter and flour a 10- to 15-cup bundt pan.
- In a large bowl, whisk together flour, baking powder, salt, and baking soda and set aside. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium until light and fluffy, 3 to 5 minutes. Add the orange zest. Then beat in the eggs and egg yolks 1 at a time. Beat in the poppy seeds and vanilla extract. Alternate adding the flour mixture and the buttermilk, beginning and ending with the flour mixture.
- Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 45 to 50 minutes. Transfer to a rack to cool for 15 minutes, then flip the cake out and let it cool completely.
- For the glaze: In a medium bowl, whisk together the confectioners' sugar and orange zest and juice. Drizzle the cake with the glaze to serve.
LEMON POPPYSEED CAKE
Provided by Food Network
Categories dessert
Time 2h55m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- In a bowl, combine the poppy seeds, lemon zest, and milk. Set aside to soak for at least 1 hour or refrigerated overnight. Preheat the oven to 350 degrees F. Line a 6-cup loaf pan with wax paper. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until light and fluffy.
- In a separate bowl, sift the dry ingredients together. With the mixer running, drizzle the oil, vanilla extract, and almond extract into the egg mixture. With the mixer still running, add alternating batches of dry ingredients and poppy seed-milk mixture to the egg mixture. The batter will be somewhat thin. Pour into the prepared pan.
- Bake 1 to 1 1/4 hours, until the center is raised and cracked and the whole cake is firm and dry on the top. Avoid opening the oven while baking. Do not under-bake or the cake will fall. Let cool in the pan for 5 minutes, then turn out onto a wire rack and continue cooling before serving.
LEMON POPPY SEED POUND CAKE
Make and share this Lemon Poppy Seed Pound Cake recipe from Food.com.
Provided by naomi olandese
Categories Dessert
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 4-cup (8x4-inch) or six-cup loaf pan, line the bottom with parchment or waxed paper, and grease and flour the paper. Or grease and flour a fluted tube pan.
- Lightly combine the milk, eggs, and vanilla in a medium-size bowl.
- In a large mixing bowl, combine the cake flour, sugar, baking powder, and salt. Add the lemon zest and poppy seeds.
- Mix on low speed for 30 seconds to blend.
- Then add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened.
- Increase the speed to medium (high if you are using a hand mixer), and beat for 1 minute. Scrape down the sides of the bowl.
- Gradually add the remaining egg mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of the bowl as necessary.
- Spoon the batter into the prepared pan, and smooth the surface with a spatula. The batter will be almost 1/2 inch from the top of a 4-cup loaf pan.
- Bake, covering the pan loosely with buttered aluminum foil after 30 minutes to prevent over browning, until a toothpick inserted into the center comes out clean, 55 to 65 minutes (35 to 45 minutes in a fluted pan). To get an attractive split down the middle of the crust, wait until the natural split is about to develop (when cake has cooked for about 20 minutes), and then use a lightly greased sharp knife to make a shallow mark about 6 inches long down the middle of the cake. (This must be done very quickly so that the oven door does not remain open very long, or the cake will fall). When the cake splits, it will open along the mark.
- Shortly before the cake is done, prepare the Lemon Syrup: In a small pan over medium heat, stir the sugar and lemon juice together until the sugar has dissolved.
- As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a wire tester or wooden skewer, and brush it with half the syrup.
- Cool the cake in the pan for 10 minutes.
- Loosen the sides of the cake with a spatula, and invert it onto a greased wire rack.
- Poke the bottom of the cake with the wire tester, brush it with some syrup, and re-invert it onto a greased wire rack.
- Brush the sides with the remaining syrup and allow the cake to cool completely.
- Store the cake for 24 hours, tightly wrapped in plastic wrap (to give the syrup a chance to distribute evenly). Serve at room temperature. *Note*: Tightly wrapped, the cake will keep for 3 days at room temperature, 1 week in the refrigerator, and 2 months in the freezer.
POPPY SEED AND LEMON ANGEL FOOD CAKE
Steps:
- Preheat the oven to 350 degrees F. Sift the cake flour with 3/4 cup superfine sugar; set aside.
- Put the egg whites, 2 teaspoons lemon juice, the cream of tartar, almond extract and salt in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until frothy. Increase the speed to high, slowly add the remaining 3/4 cup sugar and beat until stiff peaks form.
- Remove the bowl from the mixer and sift the cake flour mixture over the whites. Add the poppy seeds and use a rubber spatula to fold in the flour and poppy seeds until completely combined. Pour the batter into an ungreased 10-inch angel food cake tube pan and bake until golden brown, about 30 minutes. Invert the pan and cool for 1 hour, then remove from the pan and turn upright onto a serving plate.
- Whisk the lemon zest and the remaining 3 tablespoons lemon juice with the confectioners' sugar and just enough water to make a smooth, pourable glaze. Pour the glaze over the cooled cake. Let the glaze set for 1 hour before serving.
Nutrition Facts : Calories 362, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 101 milligrams, Carbohydrate 82 grams, Fiber 1 grams, Protein 7 grams, Sugar 67 grams
POPPY SEED POUND CAKE MUFFINS
These are deliciously different muffins with the texture of pound cake. You won't be able to eat just one.
Provided by Chris from Kansas
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- In a small bowl, mix flour, poppy seeds, salt& baking soda.
- In a large bowl, mix sugar and butter with electric mixer.
- Beat in eggs, one at a time.
- Beat in yogurt and vanilla until well blended.
- Stir in flour mixture until moistened.
- Spoon batter into greased muffins tins.
- Bake at 400 for 15-20 minutes or until pick comes out clean.
Nutrition Facts : Calories 237.6, Fat 9.7, SaturatedFat 5.6, Cholesterol 58.2, Sodium 199.2, Carbohydrate 33.8, Fiber 0.6, Sugar 17.9, Protein 4.1
ORANGE POUND CAKE WITH POPPY SEED GLAZE
Time 1h30m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (180°C). Grease and flour a 9 in. (1.5 L) bundt pan and set aside. Sift together flour, baking powder and salt; set aside.
- Using an electric mixer, beat butter and cream cheese until smooth. Mix in ginger paste, orange zest and vanilla; slowly add sugar. Beat well at medium-high speed until light, about 5 min. Slowly add eggs, one at a time. Add flour mixture and blend until just incorporated.
- Pour batter into prepared pan and bake on middle rack for 65 to 70 min., until a toothpick inserted into centre of cake comes out clean. Allow cake to cool on a wire rack before gently removing from pan and cooling to room temperature.
- In a liquid measuring cup, blend together icing sugar, orange juice and poppy seeds until smooth. If glaze is too thick to pour, continue to add a 1/4 tsp of juice. Pour glaze over cake and allow to set; repeat five or six times more. Slice and serve or keep covered at room temperature for up to 1 week.
Nutrition Facts : Calories 240, Fat 12, SaturatedFat 7, Carbohydrate 31, Protein 4, Cholesterol 60, Sodium 120
LEMON-POPPY SEED POUND CAKE
Instructions require food processor--you might not have the same results without. Make with poppy seeds or without. Juice and zest requires 2-3 lemons. You can also use this same recipe to make Orange Pound Cake, substituting orange zest and orange juice (and leaving out the poppy seeds). From Fine Cooking, Spring 2002.
Provided by SharleneW
Categories Dessert
Time 1h
Yield 1 9x5inch loaf, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease 9x5-inch loaf pan with softened butter and dust with flour.
- In medium bowl, whisk together flour, baking powder, and salt; set aside.
- Take 1 tablespoon of flour mixture and toss with poppy seeds in a small bowl, set aside.
- Melt butter (I use microwave--but be sure not to leave it in too long or it will bubble over).
- In food processor, process sugar and zest until combined--just a few short pulses.
- Add lemon juice, eggs and vanilla; process until combined, about 5 seconds.
- With machine running, add melted butter through feed tube (this should take about 20 seconds).
- Transfer mixture to large bowl.
- Sift flour mixture over eggs in thirds, whisking gently after each addition until just combined.
- Gently fold in poppy seeds until evenly incorporated.
- Pour batter into prepared pan and bake 15 minutes.
- Reduce oven temperature to 325°F and continue baking until deep golden brown and skewer inserted in center comes out clean (about 35 minutes).
- Cool in pan for 10 minutes, then turn onto a wire rack and brush on Lemon Glaze, if desired.
- Cool to room temperature.
- For glaze: While loaf is cooling, bring sugar and lemon juice to a boil in a small nonreactive saucepan, stirring occasionally to dissolve sugar.
- Reduce heat to low and simmer until thickened slightly, about 2 minutes.
- After removing cake from pan, poke entire top and sides with a toothpick.
- Brush top and sides of cake with glaze.
- I like to do this while cake is on cooling rack over sink or waxed paper as it can be messy!
Nutrition Facts : Calories 538.5, Fat 28.3, SaturatedFat 15.7, Cholesterol 166.8, Sodium 230.8, Carbohydrate 66.4, Fiber 1.1, Sugar 45.1, Protein 6.6
CREAM CHEESE-POPPY SEED POUND CAKE
This is a dense delicious flavoursome cake from the Better Homes and Gardens Cake Book. It is quite filling so I don't bother frosting it and cut thin slices.My DH doesn't like cakes much but he loves this cake. Note that it also freezes beautifully.
Provided by joanna_giselle
Categories Dessert
Time 1h35m
Yield 16-20 serving(s)
Number Of Ingredients 9
Steps:
- Bring butter, cheese and eggs to room temperature before you begin.
- Grease and flour a 10-inch tube pan and preheat oven to 160C or 325°F.
- Combine the flour, baking powder and salt in a bowl and set aside.
- In a large mixing bowl, beat butter and cream cheese until softened.
- Gradually add sugar 2 TABLESPOONS AT A TIME beating on medium speed about 5 minutes until very light and fluffy.
- Add poppy seeds and vanilla essence.
- Add eggs,one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently.
- Gradually add flour mixture beating on low speed until just combined.
- Pour batter into prepared pan and bake for about 1 1/4 hours or until a wooden skewer comes out clean.
- Cool in pan on wire rack for 15 minutes and then remove from pan and allow to cool completely before serving.
Nutrition Facts : Calories 401, Fat 21.1, SaturatedFat 12.1, Cholesterol 129.9, Sodium 222, Carbohydrate 47.2, Fiber 0.8, Sugar 28.7, Protein 6.5
POPPY SEED POUND CAKE
For family gatherings this cake is a standard request. It's moist and easy. You'll come back for another slice!
Provided by Recipewrestler
Categories Dessert
Time 1h
Yield 1 twelve inch bundt cake
Number Of Ingredients 6
Steps:
- Using electic mixer, combine the above ingredients using the general method listed on the cake mix box.
- Add the poppy seeds last.
- Pour into a greased bundt pan.
- Bake at 350 degrees F for 50 minutes.
- Invert onto serving plate while still warm.
Nutrition Facts : Calories 4139.5, Fat 215.3, SaturatedFat 41.2, Cholesterol 856.5, Sodium 4766.8, Carbohydrate 503.5, Fiber 13.2, Sugar 296.9, Protein 55.5
LEMON POPPY POUND CAKE
Provided by Food Network
Categories dessert
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven 350 degrees F.
- Grease (or spray) and flour 10-inch bundt or tube pan. Cream butter and sugar until fluffy. Add eggs 1 at a time beating well after each addition. Sift together dry ingredients. Add all at once to butter mixture. Blend just until smooth. Add sour cream, lemon rind, and poppy seeds. Blend just until smooth. Bake for approximately 1 hour. Let cool in pan before removing.
GLUTEN FREE POPPY SEED POUND CAKE
Make and share this Gluten Free Poppy Seed Pound Cake recipe from Food.com.
Provided by GlutenFreeGirl
Categories Breakfast
Time 50m
Yield 2 pound cakes, 12-20 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine all ingredients, except poppy seeds.( Do not prepare vanilla pudding, just add crystals) Beat for 2 minutes.
- Fold in poppy seeds.
- Pour mixture into 2 greased loaf pans.
- Bake at 350 degrees for 35-40 minutes.
- Cool on wire racks.
Nutrition Facts : Calories 240.3, Fat 15.1, SaturatedFat 4, Cholesterol 72, Sodium 307.3, Carbohydrate 24.5, Fiber 0.3, Sugar 23.9, Protein 2.8
GLAZED LEMON POPPY SEED POUND CAKE
This cake will just melt in your mouth, and has an awesome lemon flavour. Perfect for tea parties or bridal showers or that kind of thing if the kids don't eat it all first.
Provided by Semra22
Categories Dessert
Time 1h20m
Yield 1 pound cake
Number Of Ingredients 12
Steps:
- In large bowl, combine 1 cup sugar, flour, baking powder and salt.
- In medium bowl, combine milk, eggs, and vanilla and beat lightly.
- Add half this mixture as well as the butter to the dry ingredients and beat at medium speed for one minute.
- Add the remaining egg mixture in 2 parts, beating at same speed for 20 seconds after each addition.
- Beat in poppy seeds and lemon zest.
- Spoon batter into a loaf pan and smooth the top.
- Bake at 325 degrees for 45 minutes or till done (test with toothpick).
- Lemon Glaze: in a small saucepan beat the 1/2 cup of sugar into the 1/4 cup of lemon juice till dissolved.
- Brush 3/4 of the glaze onto the cake while still in the pan.
- Let cool 10 minutes, invert and brush the bottom and sides with the remaining glaze.
Nutrition Facts : Calories 4784.5, Fat 270.8, SaturatedFat 155.5, Cholesterol 1464.6, Sodium 3484.8, Carbohydrate 535.8, Fiber 12, Sugar 309.8, Protein 65.3
LEMON POPPY SEED POUND CAKE
Provided by Rose Levy Beranbaum
Categories Cake Citrus Dessert Bake Easter Mother's Day Lemon Shower Poppy Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- In a medium bowl lightly combine the milk, eggs, and vanilla.
- In a large mixing bowl combine the dry ingredients, including the lemon zest and poppy seeds, and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate and develop the cake's structure.
- Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
- Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost 1/2 inch from the top of a 4-cup loaf pan. (If your pan is slightly smaller, use any excess batter for cupcakes.) Bakes 55 to 65 minutes (35 to 45 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean. Cover loosely with buttered foil after 30 minutes to prevent overbrowning. The cake should start to shrink from the sides of the pan only after removal from the oven.
- To get an attractive split down the middle of the crust, wait until the natural split is about to develop (about 20 minutes) and then with a lightly greased sharp knife or a single-edged razor blade make a shallow mark about 6 inches long down the middle of the cake. This must be done quickly so that the oven door does not remain open very long or the cake will fall. When cake splits, it will open along the mark.
- Shortly before the cake is done, prepare the Lemon Syrup:
- In a small pan over medium heat, stir the sugar and lemon juice until dissolved. As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester, and brush it with 1/2 the syrup. Cool in the pan for 10 minutes. Loosen the sides with a spatula and invert it onto a greased wire rack. Poke the bottom of the cake with the wire tester, brush it with some syrup, and reinvert onto a greased wire rack. Brush the sides with the remaining syrup and allow to cool before wrapping airtight. Store 24 hours before eating to give the syrup a chance to distribute evenly. The syrup will keep the cake fresh a few days longer than a cake without syrup.
- **Note:**This cake is very attractive made in individual portions. A 6-cake Bundt-lette pan is the perfect size. This recipe will make 6 individual cakelettes, which require about 20 minutes to bake.
- Finished Height: In a 4-cup loaf: 2 1/4 inches at the sides and 3 1/2 inches in the middle. In a 6-cup loaf: 1 3/4 inches at the sides and 2 1/2 inches in the middle. In a 6-cup fluted tube: 2 1/4 inches in the middle.
- Store: Airtight: 3 days room temperature, 1 week refrigerated, 2 months frozen.
- Complementary Adornment: A simple dusting of powdered sugar.
- Serve: Room temperature.
- Pointers for Success:
- • Use cake flour that does not already contain leavening. Do not use self-rising cake flour.
- • Use superfine sugar for finest texture.
- • Use fresh baking powder.
- • Measure or weigh ingredients carefully.
- • If using a hand-held mixer, beat at high speed.
- • Use the correct pan size.
- • For very even layers and maximum height use Magi-Cake Strips.
- • Check for accurate oven temperature.
- • Use correct baking time; do not overbake.
- • Be sure to use a wooden toothpick to test for doneness. The cake will spring back when pressed lightly in the center even before it is done. If the cake is underbaked, it will have tough, gummy spots instead of a fine, tender crumb.
LEMON POPPYSEED POUND CAKE
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl, lightly combine the milk, eggs and vanilla. In a large mixing bowl, preferably with the whisk beater, combine the flour, sugar, baking powder, salt, lemon zest and poppy seeds. Mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand held mixer) and beat for 1 minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost a 1/2-inch from the top of the 4-cup loaf pan. Bake 55 to 65 minutes at 350 degrees (35 to 45 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean. Be sure to use a wooden toothpick to test for doneness. (The cake will spring back when pressed lightly in the center even before it is done. If the cake is under baked, it will have tough, gummy spots instead of a fine, tender crumb.) Cover loosely with buttered foil after 30 minutes to prevent over browning. The cake should start to shrink from the sides of the pan only after removal from the oven. To get an attractive split down the middle of the crust, wait until the natural split is about to develop (about 20 minutes) and then with a lightly greased sharp knife or single-edged razor blade make a shallow mark about 6 inches long down the middle of the cake. This must be done quickly so that the oven door does not remain open very long or the cake will fall. When the cake splits, it will open along the mark.
- Shortly before the cake is done, prepare the Lemon Syrup: In a small pan over medium heat, stir the sugar and lemon juice until dissolved. As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester and brush it with 1/2 the syrup. Cool in the pan for 10 minutes. Loosen the sides with a spatula and invert onto a greased wire rack. Poke the bottom of the cake with a wire tester, brush it with some syrup and reinvert onto a greased wire rack. Brush the sides with the remaining syrup and allow to cool before wrapping airtight. Store 24 hours before eating to give the syrup a chance to distribute evenly.
- Slice with a thin sharp knife into thin slices. Serve with Fresh Blueberry Glaze and lightly whipped cream.
- Rinse the berries and allow them to dry thoroughly on paper towels. Place the berries in a bowl. In a medium saucepan, stir together the arrowroot and sugar. Stir in the water and lemon juice and heat, stirring constantly, until the mixture is clear and thickened. With arrowroot this will happen before the boil. Remove the pan from the heat and add the blueberries all at once, tossing until coated with the glaze. The berries will turn a bright blue. Empty the berries into a colander or strainer to drain away any excess glaze not clinging to berries.
More about "poppy seed pound cake food"
LEMON POPPY SEED POUND CAKE RECIPE - LAND O'LAKES
From landolakes.com
4.7/5 (41)Calories 350 per servingServings 16
- Heat oven to 325°F. Grease and flour 12-cup Bundt pan or 10-inch tube (angel food cake) pan; set aside.
- Combine sugar and butter in bowl. Beat until creamy. Add poppy seeds, buttermilk, eggs, lemon zest and vanilla. Beat until well mixed. Add remaining cake ingredients. Beat at low speed, scraping bowl often, just until moistened.
- Pour batter into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
- Stir together powdered sugar and enough lemon juice in bowl for desired glazing consistency; drizzle over cooled cake. .
LEMON POPPY SEED POUND CAKE - CLASSIC DESSERT FOR SPRING ...
From spicedblog.com
Ratings 12Category DessertCuisine AmericanTotal Time 1 hr 5 mins
LEMON POPPY SEED BUNDT CAKE | MRFOOD.COM
From mrfood.com
5/5 (1)Category Cakes
- Preheat oven to 350 degrees F. Coat a 12-cup (10-inch) Bundt pan with cooking spray; sprinkle with flour.
- In a large bowl, combine cake mix, gelatin, eggs, water, oil, and 2 tablespoons lemon juice; beat 1 to 2 minutes, or until well blended. Stir in poppy seeds. Pour batter into prepared pan.
- Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; invert onto wire rack to cool completely.
- In a medium bowl, whisk confectioners' sugar and remaining lemon juice until smooth. Drizzle over cake.
LEMON-POPPYSEED POUND CAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine American, SouthernTotal Time 1 hr 45 minsServings 16Calories 265 per serving
ORANGE POPPY SEED POUND CAKE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (20)Total Time 1 hr 10 minsCategory DessertCalories 304 per serving
- Preheat the oven to 350 degrees F. Generously butter a 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. (Ina suggests lining the bottom of the pan with parchment paper cut to fit. I didn’t do this but the cake did stick to the bottom a little bit.)
- Pour the sugar into a medium-sized mixing bowl. Grate all the zest from the orange (should yield about 2 teaspoons zest). Rub the zest into the sugar until the sugar is orange and fragrant.
- Slice the orange in half for juicing. In a liquid measuring cup, measure out 3/4 cup yogurt and squeeze in about 1/4 cup orange juice to yield 1 cup total liquid. Whisk the yogurt and orange juice, eggs and vanilla into the sugar mixture.
BEST LEMON POPPY SEED BREAD RECIPE - FED & FIT
From fedandfit.com
5/5 (1)Total Time 1 hr 5 minsCategory BreakfastCalories 564 per serving
- In a medium sized bowl, whisk together the flour, baking powder, lemon zest, poppy seeds, and sea salt.
- Add the butter, cream cheese, and vanilla extract to a large bowl. Beat with an electric mixer for 1-2 minutes until fully combined and fluffy.
LEMON POPPY SEED POUND CAKE - MRFOOD.COM
From mrfood.com
- Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with cooking spray and lightly dust with flour.
- In a large bowl with an electric mixer, beat butter and granulated sugar until fluffy. Add eggs and lemon extract and mix until creamy.
- In a medium bowl, combine flour, baking powder, and salt; mix well. Gradually beat flour mixture into lemon mixture, alternating it with milk, until batter is smooth. Stir in poppy seeds and lemon zest. Pour batter into pan.
- Bake 65 to 70 minutes, or until a toothpick inserted in cake comes out clean. Let cool 20 minutes, then invert onto a wire rack to cool completely. Sprinkle with confectioners' sugar.
POPPY SEED POUND CAKE WITH PLUM PLUOT COMPOTE RECIPE ...
From epicurious.com
3.8/5 (5)Total Time 3 hrs 30 minsServings 8
POPPY SEED POUND CAKE RECIPE - FOOD.COM | RECIPE | POUND ...
From pinterest.com
5/5 (3)Total Time 1 hrServings 1
POPPY SEED LEMON POUND CAKE - TRUTHFUL FOOD
From truthful-food.com
Category Snacks, Sweets, Treats And DessertsCalories 203 per servingTotal Time 1 hr 20 mins
POPPY SEED - WIKIPEDIA
From en.wikipedia.org
Pantothenic acid (B5) 0% 0 mgVitamin C 1% 1 mgProtein 21.22 gVitamin E 12% 1.77 mg
RECIPE: LEMON POPPY SEED POUND CAKE | THE SEATTLE TIMES
From seattletimes.com
Author Seattle Times Staff
MRE LEMON POPPY POUND CAKE | MRES READY TO EAT SNACKS
From theepicenter.com
88% (5)Availability Out of stock
POPPY SEED CAKE – MUSIC ACCOUSTIC
From musicaccoustic.com
LEMON POPPY SEED POUND CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE POPPYSEED RESTAURANT & CATERING
From poppyseedrestaurant.com
LEMON POPPYSEED POUND CAKE RECIPE RECIPES ALL YOU NEED …
From stevehacks.com
LEMON POPPY SEED POUND CAKE RECIPE RECIPES ALL YOU NEED …
From stevehacks.com
GLUTENFREEPOPPYSEEDPOUNDCAKE RECIPES
From tfrecipes.com
LEMON POPPY SEED POUNDCAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 POPPY SEED LEMON POUND CAKE IDEAS | CUPCAKE CAKES ...
From pinterest.com
POPPY SEED POUND CAKE SOUR CREAM RECIPES ALL YOU NEED IS …
From stevehacks.com
POPPY SEED CAKE FOOD AND WINE - RECIPE COLLECTIONS
From bestrecipecollections.com
LEMON POPPY SEED POUND CAKE - BUTTERYUM
From butteryum.org
LEMON POPPY SEED POUND CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
POPPY CAKE IDEAS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LEMON POPPYSEED POUND CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LEMON CAKES | FOOD & WINE
From foodandwine.com
ALMOND POPPY SEED POUND CAKE | REFORM JUDAISM
From reformjudaism.org
39 LEMON POPPY SEED POUND CAKE IDEAS | DESSERTS, FOOD ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love